Shahi Paneer
Paneer / Cottage Cheese cooked in a rich gravy with cashews, fresh cream and tomatoes
Ingredients
- Paneer - 250 gms
- Onion - 1 large chopped
- Tomato - 2 large chopped
- Tomato paste - 2 tsp
- Ginger-garlic paste - 2 tsp
- Bay leaf - 1 small
- Green cardamom - 3
- 1 clove
- Cinnamon - 1 small piece
- Black peppercorn - 4
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/4 tsp
- Coriander powder - 1 tsp
- Red chilly powder - 3/4 tsp
- Sugar - 1/2 tsp
- Curd - 2 tbsp
- Cashewnuts - 6 to 7
- Hot milk - 2 tbsp
- Cream - 2 tbsp
- Garam masala - 1/4 tsp
- Kasuri methi - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
- Butter - 1 tbsp
Instructions
- Soak cashews in hot milk for 10 minutes. Grind to a smooth paste and set aside.
- Heat 1.5 tbsp oil and 2 tsp butter in a pan. Add bay leaf, cardamom, clove, cinnamon, peppercorn and fry for 30 seconds.
- Add onions, little salt and fry till the onions turn light brown. Then add ginger-garlic and fry till raw smell goes.
- Now add turmeric powder, cumin powder, coriander powder, red chilly powder and fry till raw smell of masala goes.
- Then add tomatoes, tomato paste, sugar and salt. Mix and cook the tomatoes for 7 to 8 minutes. Remove from heat and allow to cool.
- Once it is cooled, grind the onion-tomato mixture with curd to a smooth paste.
- Heat pan and add rest of oil and butter. Add the ground paste, cashew paste and 1/2 cup water and mix well. Cook for 4-5 minutes.
- Then add cream, garam masala, kasuri methi and cook for 1-2 minutes. Then add paneer and simmer in the gravy for 5-6 minutes.
Notes
- Make sure the gravy is smooth after grinding. You can strain the gravy after grinding to ensure its smooth.
- Add extra cream if you want a more richer gravy.
- You can substitute tomato paste with tomato puree.